I always love these candied nuts that I would get at the fair. I had always wanted to know how they made them. I saw something on the cooking channel where they were making a vanilla candied almonds. I was inspired to try and make my own version with the spices I thought they used at the fair.
Tools:
Sheet Pan
Silicon Mat or Parchment Paper
Mixing Bowl
Kitchen Aid Mixer and Bowl
Spatula
Ingredients:
4 C Whole Almonds
4 C Halved Pecans
2 Egg Whites
1 C Sugar
2 tsp Vanilla Extract
2 tsp Cinnamon
1/2 tsp Nutmeg
Pinch of Salt
Directions:
Preheat oven to 300°F. Whisk egg whites and vanilla until fluffy but not stiff. Add the nuts and coat. Then add the sugar, salt, cinnamon and nutmeg and mix until coated.
Pour out on covered sheet pan in a single layer. Bake for 20 minutes then cool for another 20 minutes.
Break apart and store in airtight container.
Enjoy!
I have seen these filled cookies on many shows and always wanted to try to make them. I found a recipe that called for Brandy in the recipe but not being a fan of Brandy I just decided to omit it from the recipe.
Tools:
Silicon Mats
2 Sheet Pans
Whisk
Saute Pan
Measuring Cups
Measuring Spoons
Kitchen Aid Mixer and Bowl
Dowel or Round Handle
Cooling Rack
Pastry Bag
Pastry Tip
Cookie Ingredients:
1 Stick Butter
1/4 C Sugar
1/4 C Brown Sugar
1/2 C Molasses
1 tsp Vanilla
3/4 C Flour
Pinch of Salt
Pinch of Ground Ginger
Directions:
Preheat oven to 325°F and place kitchen aid mixing bowl in the fridge or freezer(for filling). Heat the butter, sugars, and molasses over medium heat until it bubbles. Cook for 1 minute then turn off the heat. Add the flour, salt, ginger, and vanilla. Stir until the flour is combined.
Use a tablespoon and pour the mixture on the covered sheet pan. 8 cookies a sheet because they spread out pretty far. Bake for 9 minutes. Cool for 2 to 3 minutes. Lift up circles one at a time. Drape them over the dowel and seal the edge. Place on cooling rack. Continue until the mixture is gone. While cookies are cooling we can make the filling.
Ingredients for Filling:
2 C Heavy Cream
1/2 C Sugar
1 tsp Vanilla
Directions:
Combine all ingredients into a cold mixing bowl. Mix on high until you get stiff peaks. Place cream into pastry bag with large tip. Fill the cookies only when they are going to be consumed with in a couple hours or they get soggy.
Enjoy!
I was recently watching cupcake wars on the food network. One of the bakers made this cupcake with espresso frosting on it. My husband instantly looked at me and asked "Can you make that?" I got to thinking about it and decided that I would at least try to make a cupcake with my version of the frosting.
Tools for Cupcakes and Frosting:
3 Mixing Bowls
Stand Mixer/Hand Mixer
Spatula
Measuring Cups and Spoons
Muffin Tins
Muffin Papers
Piping Bag with ends(optional)
Ingredients for Espresso Butter Cream Frosting:
1/2 C Vegetable Shortening
1/2 C Butter
2 tsp Vanilla Extract
4 C Confectioners Sugar/Powder Sugar
2 Tbs Milk
2 Tbs Instant Coffee
Directions:
Cream together shortening, butter and sugar until smooth. Add the instant coffee, milk, and extract. Whisk together until everything is combined. Put frosting in piping bag and set aside.
Ingredients for Vanilla Cupcakes:
2 C Cake Flour
1 1/2 C Sugar
3 Tbs Baking Powder
1/2 tsp Salt
4 Egg Whites, whisked until soft peaks form
1/2 Shortening
1 C Milk
2 Eggs
1 1/2 tsp Vanilla Extract
Directions:
Pre-heat oven to 350°F. Separate the egg whites from the 4 yokes. Put egg whites in mixing bowl and whisk until white and foamy that create soft peaks. Set aside. Combine in new mixing bowl the flour, sugar, baking powder, salt, shortening, milk and vanilla. Whisk. Add the other 2 eggs one at a time. Whisk until smooth. Then combine the egg whites by folding them into the batter until combined.
Fill the muffin tins with cupcake liners. Fill with batter 3/4 full of batter. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool for 20 minutes before putting the frosting on the cupcakes. You can garnish with a chocolate covered espresso bean if you would like.
